Winery RaccoltoNero d'Avola - Cabernet Sauvignon Appassimento
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Nero d'Avola.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nero d'Avola - Cabernet Sauvignon Appassimento from the Winery Raccolto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola - Cabernet Sauvignon Appassimento of Winery Raccolto in the region of Sicily is a powerful.
Food and wine pairings with Nero d'Avola - Cabernet Sauvignon Appassimento
Pairings that work perfectly with Nero d'Avola - Cabernet Sauvignon Appassimento
Original food and wine pairings with Nero d'Avola - Cabernet Sauvignon Appassimento
The Nero d'Avola - Cabernet Sauvignon Appassimento of Winery Raccolto matches generally quite well with dishes of beef, pasta or lamb such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), pasta "carbonara" à la française or lamb with masalé sauce and rice.
Details and technical informations about Winery Raccolto's Nero d'Avola - Cabernet Sauvignon Appassimento.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Nero d'Avola - Cabernet Sauvignon Appassimento from Winery Raccolto are 2015, 2013, 0, 2014
Informations about the Winery Raccolto
The Winery Raccolto is one of of the world's greatest estates. It offers 7 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
